Name: Beef rump with Lebanese seven-spice and soy-tahini dressing
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8
Ingredients: 60 gm honey; 15 gm Lebanese seven-spice (see note); 800 gm Black Angus beef rump, trimmed of sinew, cut into 6cm cubes; Candied walnuts; 10 gm butter; 100 gm walnut halves; Soy-tahini dressing; 100 ml salt-reduced soy sauce; 60 gm tahini; 1 tbsp fish sauce; 2 tsp sesame oil; 1 tsp Aleppo pepper, or to taste (see note)

Beef rump with Lebanese seven-spice and soy-tahini dressing

Australian Gourmet Traveller recipe for beef rump with Lebanese seven-spice and soy-tahini dressing by George Calombaris and Shane Delia from St Katherine's in Melbourne.

Serves 8

Prep

20M

Cook

20M

Total

40M

Ingredients

60 gm honey

15 gm Lebanese seven-spice (see note)

800 gm Black Angus beef rump, trimmed of sinew, cut into 6cm cubes

Candied walnuts

10 gm butter

100 gm walnut halves

Soy-tahini dressing

100 ml salt-reduced soy sauce

60 gm tahini

1 tbsp fish sauce

2 tsp sesame oil

1 tsp Aleppo pepper, or to taste (see note)

Method

Main

1.Combine honey and seven-spice in a bowl, add beef, massage well to combine, cover and refrigerate to marinate (3-4 hours), then thread on metal skewers.

2.Meanwhile, for candied walnuts, melt butter in a small saucepan over medium heat, add walnuts and stir occasionally until coated and warmed through (3-4 minutes). Scatter over sugar, stir until sugar melts and nuts are glazed (4-5 minutes), spread on a tray lined with baking paper and cool, then coarsely crumble.

3.Meanwhile, for soy-tahini dressing, process ingredients in a blender and set aside.

4.Preheat a char-grill pan over high heat. Char-grill beef skewers, turning occasionally, until cooked to your liking (8-10 minutes for medium-rare), rest for 5 minutes then serve hot, drizzled with soy-tahini dressing and scattered with candied walnuts.

Lebanese seven-spice, also known as sabah baharat, is available from Middle Eastern grocers and Herbie’s Spices. Aleppo pepper, named after the city of Aleppo in Syria, is grown in Syria and Turkey, then dried and crushed. It’s available from select Middle Eastern grocers. If unavailable, substitute dried chilli flakes.
This recipe is from the August 2011 issue of
.
Notes